I have a hand cranked tomato press.
It works ok, I was just wondering if an electric one is better, more efficient , worth the price ??
With a food mill, most of the skin will stay in the mill, but a few small pieces will usually get cut by the holes and go through. Some of the seeds will stay behind, but the holes are big enough to let most of them through. I was under the same impression as you before I tried it, using the plate with the smallest holes.It is my understanding that a food mill separates the pulp and juices from the seeds and skins.
Larry--I have one of these:
Italian Tomato Press | Williams-Sonoma
We plant 300 tomato plants (about 2500 lb worth). I don't use it for anything else. I don't find the cranking is tiresome. I run the tomato pulp back through it 3 x. I love mine. It is easy to clean (comes apart, plastic parts go in the upper tray of the dishwasher). Unless you plan on using it throughout the year or need it for commercial purposes, I'd say no to an electric one. The result is not the same as running the tomatoes through a juicer.
I hate my food mill. I never use it. It is too much bother to clean.
PS--the chickens love the seeds and skins.Sounds like good advice to me
Ive got about 1/10 the amount of tomatoes as you do.
I feel the same way about my mill, and i just don't think its as efficient as other devises ( such as the one you mentioned above).
I use the Chinois for making wild grape jelly and making chokecherry jelly--to get the seeds/pits out before hanging the bag of juice. That's how my mom used hers.That depends. How many tomato bushes did you plant.
I have a hand crank food mill and a cone shaped Chinois with a wooden pestle. I think the Chinois looks cooler on the counter, makes me think I "know" what I am doing. It takes up a lot of storage space. It has finer holes so that's the one I use for either deseeding raspberries for sauces and tomatoes. That's all I think I ever use them for.
I am looking for a tomato juicer to be used for canning tomato's for tomato juice...Due to our recent kitchen renovation, I can no longer use the old method..
I am looking for "juicer" for lack of the correct terminology.
Something where the seeds and skin is extracted, creating a product ready for processing...
I don't want to break the bank, just need some advice...
Thanks in advance...
I make my own vegetable juice to can using tomatoes, onions, garlic, parsley, carrots, celery, and peppers. I use a USDA approved recipe. But I don't use the method you are looking for. I have a high powered blender to liquefy whole tomatoes, carrots, onions, garlic and celery; I deseed the peppers. The vegetables go from blender jar, to stock pot, to canning jars, to canner.